Creamy Passion Fruit Curd Doughnuts

Directions

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1. Prepare the custard first, as it needs time to cool. In a bowl, combine the egg yolks, sugar, cornflour and vanilla sugar. Mix thoroughly until smooth and free from lumps. Add about 100 ml of the milk to loosen the mixture and whisk again until fully combined and silky.

2. Heat the remaining milk in a saucepan until steaming. Gradually add the egg mixture, whisking constantly to prevent lumps forming. Cook over medium low heat, whisking continuously, until thickened and the mixture begins to gently bubble, about 10 minutes.

3. Remove from the heat and add the butter. Stir until melted and glossy. Transfer the custard to a wide bowl or tray so it cools faster. Spread evenly and cover with cling film directly touching the surface to prevent a skin forming. Cool to room temperature, then refrigerate for at least 2 hours. Preparing the custard a day in advance works best and speeds up the process later.

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1. In a small bowl combine yeast, sugar and lukewarm water. Leave for about 10 minutes so the yeast activates. The mixture should become foamy and increase in volume. If this does not happen, discard and start again.

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1. In the bowl of a stand mixer add flour, egg yolks, lukewarm milk, sugar, salt and the activated yeast. Attach a dough hook and mix on low speed for 3 to 5 minutes until the dough comes together. Pause halfway through to scrape down the sides so everything incorporates evenly.

2. Add the softened butter and continue mixing for 8 to 10 minutes until the dough becomes smooth and elastic.

3. Grease a large bowl lightly with olive oil. Remove the dough, shape into a ball and place it into the greased bowl. Cover with a clean kitchen towel and leave in a warm place for 1 to 1.5 hours until doubled in size. You can also mix the dough by hand in a bowl, first with a spoon and then kneading with your hands if you do not have a stand mixer.

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1. Lightly flour the work surface and deflate the dough. Roll into a round about 1 cm thick. Using a 10 cm cookie cutter, cut out circles. Place each circle onto a square of parchment paper slightly larger than the dough round. Arrange on a tray and cover with a clean towel.

2. Leave to rise for about 1 hour or until doubled in size. Gather the scraps, re roll, cut additional circles and repeat until all dough is used. You should get 9 to 10 circles.

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1. Heat sunflower oil in a pan over medium low heat. Fry the doughnuts parchment side up first for about 2 minutes, then turn and fry another 2 minutes or until golden. Discard the parchment. Transfer to kitchen paper to absorb excess oil.

2. Place granulated sugar on a shallow plate and coat each doughnut on both sides while still warm. Stand them upright in a shallow dish.

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1. By now the custard should be well chilled. Transfer it to a piping bag. Place the passion fruit curd into another piping bag.

2. Cut a small slit in each doughnut. Pipe generously with custard cream, then pipe in passion fruit curd. Use the remaining custard and curd to pipe small decorative rounds on top of each doughnut.

3. Serve fresh.